Don’t ever let Monday catch you unprepared. Otherwise, you’ll likely be playing catch up all week. Read: ALL week. Yep, I’ve been there many times… Also, am I the only one that feels the weekend getting shorter as the weather gets warmer? So much to do, so little time… it’s that feeling of- “Hey weekend. Bye [fleeting] weekend!” that we’ve all come to dread and expect.
Whereas in our (very long) Canadian Winter- we feel we have a lot more time because we’re outdoor a lot less. I even have to “find things to do” for the kids & myself. We usually go to the museum, to our favorite indoor playground and- even our weekly trip to the grocery store is technically considered “an outing”. Oh and we eat our lunch at Whole Foods, too. Anything to delay our return home & maximize our time outside. And to save me from (yet) another pile of dishes.
It’s Spring and am trying to tackle groceries during the week; so the weekend can be spent doing other, (more worthy) outdoorsy things. Meal prep is always a part of my weekend, regardless of the season or time of year we’re in. Cue in these amazing little treats/breakfast/life-lines. Side Note: They’re highly addictive but made with ALL good things.
No-Bake Granola Bars
- 2 cups of old-fashioned rolled oats (certified gluten free)
- 1 cup of your choice peanut butter OR sunflower butter
- 2 tbsp coconut oil
- 1/4 cup your choice of raw honey or raw agave syrup for vegan options *for sweeter bars, try 1/3 cup
- 3/4 cup of roughly chopped walnuts
- 3/4 cup mini chocolate chips (I use dairy-free ones)
- 3 tbsp of hemp hearts
- 1 tbsp desiccated coconut
- 1/4 cup of agave or raw honey (for sweeter palates try 1/3 cup)
- 1 tbsp of collagen powder (optional)
- 1 tbsp of lucuma powder (optional) gives it a nice, caramel-like taste!
- Instead of chocolate chips: try cranberries, golden raisins, goji berries or mulberries.
- Instead of walnuts: try pepitas, cashews or almonds
- Instead of agave or raw honey: try rice malt syrup or date nectar
- Instead of peanut or sunflower butter: try almond or hazelnut butter.
- Melt the peanut butter or sunflower butter first, along with the coconut oil in a sauce pan over low heat for easier mixing. Whisk well to integrate.
- In a large bowl, combine ALL of the dry ingredients with the melted peanut or sunflower butter mixture, ensuring to coat evenly.
- Line an 8 x 8 pan with parchment paper and press the mixture onto the pan using clean hands or a spatula. Place in the freezer for 1-2 hours, or until it settles. Remove, cut into bars & enjoy! Store in the refrigerator for up to 5 days.
By: Aleyda | The Dish On Healthy